For some reason, Tamil folks don’t really like Paneer that much. Me, I love my paneer. In my quest for decent paneer in the UK, I’ve tried a million different things. But everytime it’s the same story. What passes for paneer here is basically a yellow brick of milk solids. It’s not soft, it’s not crumbly. It hardly has any decent flavour.
What’s more, even the best desi restaurants here use that awful paneer. I cannot describe how bad it is. Apparently if the brick is chopped up and immersed in hot water for five minutes, it turns a little soft. But it just turns spongy, and goes right back to being some inedible thing.
Today, at work I discussed the merits of making paneer at home. Another desi girl and I sat and spent ten minutes on how hot the milk should be, what sort of agent you should use, and how long you should drain the solids and press it under something. Yes. That’s how paneer should be. Firm, yet soft. Not yellow, but a pale white. Something that soaks in the masala and yet retains a distinctly dairyish but not milky flavour.
I yearn for some good paneer now, but there isn’t enough milk in the fridge. And it’s too cold outside to go out and get some. I come back from work, and all I really want is to make paneer. My domestication is complete.
PS – Just in case I wasn’t gloating enough… I make really nice paneer. Am just lazy that’s all.